Pour the chicken stock into a measuring jug or small bowl. Crumble the coconut cream into the chicken stock and stir the mixture until the coconut cream dissolves.

Heat the oil in a preheated wok or large heavy pan.

Add the chicken strips and cook, stirring, until the chicken turns a golden colour.

Stir in the chopped red chili and spring onions (scallions) and cook gently for a few minutes.

Add the peanut butter, coconut cream and chicken stock mixture, lime rind, lime juice and simmer, uncover, for about 5 minutes, stirring frequently to prevent the mixture sticking to the base of the work or pan.

I'm craving for Singapore Chili Crab since last few week, but it was so difficult to find mud crab in town, until my recent visit to AEON Bandar Utama, and I found the live one here. Here we go, my Singapore Chiuli Crab at my style. Taste wise and the thickness, is almost the same with Lion City Restaurant at Ho Chi Minh City, Vietnam (I am confident right?).

Thursday, 12 September 2013

Coming back from my Grandma's normally will lead me to bring back many unexpected things such as a bunch of Rambutan, Bananas and other Kampung "village" stuffs. This time, I will share about how I make this sweet and delicious traditional Malay dessert so called, Pengat Pisang (Boiled Riped Banana with Coconut Milk and Palm Sugar).

Wednesday, 4 September 2013

I recently bought BBC GoodFood magazine and found out this delicious stew menu. At first, I am not a stew food lovers and I am more prefer to enjoy fried dishes. But however, this stew dishes really change my mindset about having stew dish for once in awhile.

Heat half the oil in a large non stick frying pan, brown the drumstick on all sides, then transfer to a plate.

Add the onion and remaining oil to the pan, and cook for 5 minutes or so until soft. Add lentils, tomatoes, 1 can of water and the chicken cube. Return the drumsticks to the pan. Bring to the boil, then turn down the hear, put on the lid and simmer for 30 minutes or until tender. Keep an eye on the stew and add little water if it is drying out. Remove the lid and cook for another 30 minutes, or until the sauce has thickened, then season.

Meanwhile make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with the French loaf, or I am choosing to enjoy it with garlic bread loaf.

Monday, 26 August 2013

This Javanese style of fried sambal is one of my lifetime favorite. Even the name is Sambal which normally refer to the heat of chili, this sambal is not spicy at all. Till now, I am still wondering why people call it Sambal Goreng (fried sambal).

This dish is very popular especially for the Javanese people in Johor state of Malaysia and also one of the must have dish during Hari Raya (Eid Mubarak).

Ingredient

3 clove of shallot (chopped)

2 clove of garlic (chopped)

100 gm of dried shrimp (dry blended)

50 gm of dried anchovies (dry blended or optionally you can use Anchovies stock)

Saturday, 24 August 2013

I always prepare lunch box for me and my housemate as early as 5.45am before leaving to office at 6.45pm daily. 45 minutes to cook, shower and get prepare to work make me very rushing at every morning but I still happy with it.
Here I shared about how I made this Blackpepper Chicken, and boiled Pak Choy.Preparation Time: 15 minutesCooking Time: 30 minutes
Note: Normally I will go shower and get dress for work while waiting the dish ready (under small fire)

Open the pan's lid and add the chunks of potatoes and more water if necessary.

The chicken and potatoes normally will ready after 15 to 20 minutes on medium fire. Continuously add water if you see its going to get dry. You also can add more soy sauce and salt based on your personal taste.

To end up the cooking process, add 3 table spoon of corn floor into small bowl and add some water. Stir it and pour it into the pan. Mix well all ingredient and turn of the fire when the chicken get sticky and thick.

To garnish, you may put some chopped scallion on top of your serving plate.

As for the Pak Choy, I just boiled some water in a cooking pan, and once it boiled, I add the veggies for about 2 minutes and drained it.

This dish is inspired by Malay Chicken Soup with selection of spices and a bit oily compared to other kind of noodles soup in East Asia reign. This dish is very suitable for breakfast, lunch, dinner or supper.

Put about 4 teaspoon of oil into your cooking pot and when the oil is hot, add in the clove flower and cinnamon, followed by the chopped shallot, chopped garlic and chopped ginger. Mix it together until it brown and smell really nice.

Next, add in water (maybe around 1 litre first) together with chicken stock.

Cover your pot and wait until your soup boiling.

Once your soup is boiling, you can add in the beef ball and cover the cooking pot again for about 3 to 5 minutes.

Once the beef balls ready, remove it from the soup and place it aside.

You may add 1 egg to make the soup thicker and tastier.

Add the Kai Choy and normally this veggies will cook after 2 or 3 minutes.

And now the soup is ready.

Deep Fried Dory Fish

After washing the fish fillet, cut the fish into equal size.

Bit one egg in a bowl and add some salt and pepper.

In the meantime, add in oil for deep frying.

Then, put the fish fillet into the egg and then take it out and coat it with breadcrumbs or tapioca flour.

Next, put the breadcrumbs coated fish fillet into the hot oil and cook side by side.

Advisable to cook the fish fillet on small fire to avoid any uneven cooking.

Serving & Garnishing

Place the earlier soften vermicelli into a medium size bowl.

Pour the soup onto the vermicelli.

Place the deep fried Dory fish and the boiled beef balls on the side.

Chop some scallion leave for garnishing and also the caramelized fried onion.

Tuesday, 5 February 2013

I created this blog on February 2013 after 3 months coming back to Malaysia. It was really a big hit for me when the food prices are varies compared to 5 years ago before I'm leaving the country. Since then, I decided to do more home cooking instead of eating out for better saving.